Ingredients:

1. 1.5 kg Boned shoulder of lamb
2. 2 tablespoons Ghee or oil
3. 2 Large onions, chopped
4. 4 cloves Garlic, chopped
5. 1 tablespoon Finely chopped fresh ginger
6. 2 tablespoons Curry powder
7. 3 teaspoons Salt
8. 2 tablespoons Vinegar or lemon juice
9. 3 Large tomatoes, chopped
10. 2 Fresh red chilies
11. 2 tablespoons Chopped fresh mint leaves
12. 1 teaspoon Garam masala
13. 1 tablespoon Chopped fresh coriander

Method:

1. Cut lamb into cubes.
2. Heat ghee (clarified butter) or oil in a saucepan and gently fry onion, garlic and ginger until soft and golden.
3. Add curry powder, salt and vinegar, stir thoroughly.
4. Add lamb and cook, stirring constantly until lamb is coated with the spice mixture.
5. Add tomato, chili and mint.
6. Cover and cook over low heat for 1 1/2 hours or until lamb is tender, stirring occasionally.
7. The tomatoes should provide enough liquid for the meat to cook in but, if necessary, add a little hot water, approximately half cup, just enough to prevent meat from sticking to pan.
8. Add garam masala and chopped coriander leaves for the last 5 minutes of cooking time.
9. Serve with rice.

Serves: 4
Cooking time (approx.): 11 minutes
Style: Goan Non-Vegetarian

Ingredients:

1. 800 gram(s) pomfret sliced and cleaned
2. 1 onion sliced
3. 1 small tomato chopped
4. 4 green chillies slit and deseeded
5. 1 cup(s) coconut milk
6. 1 tablespoon(s) oil
7. 4 tablespoon(s) water
8. salt to taste

Grind the list below into a fine paste:

1. 12 dry red chillies
2. 2 tablespoon(s) coriander seeds
3. 1 teaspoon(s) cumin seeds
4. 1 tablespoon(s) chopped ginger
5. 1 teaspoon(s) chopped garlic
6. 1 tablespoon(s) tamarind paste
7. 1 teaspoon(s) turmeric powder
8. 12 tablespoon(s) water or as required

Method:

1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.

TIP:

• Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.
• Serve hot with: slices of bread or Lacy Rice (recipe coming soon) and Coconut Pancakes (Appam) (recipe coming soon) or plain hot steamed rice.

Oh my!! u r an expert wiz I just have to omit Kid from wizkid.lol
they r indeed very useful tips and recipes. I am gonna try the Goan fish curry.
thanks for sharing these recipes and methods.

How do you make yellow rice? (it's called Nasi Brani in Singapore)

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yich
Welcome to my cooking blog

Hi, thx for basic indian recipes...and when u folks are done with the basic stuff, pl s visit my blog

-mansi